Let me tell you something… (This information may actually be quite obvious to some of you…) Cooking the shrimp in bacon drippings made this dish ultra-delicious. ULTRA. 🙂
I usually cook bacon in the microwave. (gasp!) I know that this may not be the best cooking method, but, as a complete neat freak, this method does eliminate a major cleanup. Fortunately, I pan-cooked a serious amount of bacon at some point in time and reserved the drippings. Yay! Perfect for these wonderful summertime tacos.
We ate these as a belated Father’s Day celebratory meal with skillet creamed corn, brown rice, and refried beans. The skillet corn consisted of fresh corn kernels which were also sautéed in bacon drippings. The mixture was then combined with a little bit of sour cream and seasoned with salt and pepper to taste. SO good.
My husband is a great dad and deserved a super tasty celebration. He always selects his menu and really wanted tacos on his special day for two reasons. Not only does he absolutely love tacos, but, after a thorough search, he gave me fabulous taco racks as part of my birthday gift- he really wanted me to use them ASAP. 😉
He found a local company that makes functional and pretty stainless steel taco racks: www.TacoRack.com. The racks make assembling and serving tacos so much easier. I have always needed such an item in my kitchen! A great birthday gift for me turned into a yummy Father’s Day meal for him. 😉
This recipe was adapted from Rick Bayless.com. Great.
I’m sharing with Angie’s Fiesta Friday #129 co-hosted by Jhuls @The Not so Creative Cook and Colleen @Faith, Hope, Love, & Luck. Enjoy!
Yield: Serves 4 generously
- 3 T lard, vegetable oil, bacon drippings, fat rendered from chorizo, or even butter
- 3 serrano OR one large jalapeño, stemmed
- 1 small yellow onion, diced
- 1 ripe medium-large tomato, cored and diced
- 1 pound shrimp, peeled, deveined, tails removed, and chopped into 1/2 inch pieces (I used large/21-25 per pound shrimp)
- a few sprigs cilantro, finely chopped
- a big squeeze of fresh lime juice
- 10-12 corn or corn & wheat tortillas, for serving
- Melt the lard or other fat in a medium-size skillet set over medium heat.
- Seed the chiles then chop them finely and add to the skillet, along with the onion and tomato. Cook, stirring frequently, until the onion has softened but is not brown, about 5 minutes. Reduce the heat to medium-low.
- Add the shrimp to the skillet, letting the shrimp cook until they’re almost done through, about three minutes.
- In the meantime, warm the tortillas in a tortilla warmer or on a plate covered by a moist paper towel and plastic wrap. (I place a damp paper towel over the tortillas in my tortilla warmer, cover, and microwave for 1 minute.)
- Add a big handful of chopped cilantro and a squeeze of fresh lime juice, then scoop into a warm tortilla.
One Year Ago:
Two Years Ago:
Three Years Ago:
Delicious Josette, I love taco’s too and I need another kitchen gadget like I need a hole in the head but that taco stand has my name written all over it.
I am in the same situation… I did have taco racks on my wish list! 🙂 The company that makes the one I have is on Long Island- check out their site. They are really nice.
I love squeezing shirmp’s head on fried rice and others – it’s magical, yes! These tacos sound fabulous, Josette. Glad you brought these at this week’s FF! 🙂
Thank, Jhuls. 🙂 Thank you for co-hosting this week as well!
This looks great Josette!
Thank you so much, Zeba! They are so simple and so full-flavored- my favorite combination. 🙂
Cooking the shrimp in bacon drippings, that sounds ultra ultra delicious!! Thanks for this share josette
It was such a simple & delicious taco filling! I hope you give it a try. 🙂
Shrimp tacos are one of my favorites, and these look absolutely divine! Thanks for sharing on Fiesta Friday!
Thank you. Hope you give these a try. 🙂
All I can say is YUMM! We love tacos in this house too. Wow!
You must try these!! Perfect summertime tacos. 🙂